Moong Dhal Pudding

Moong Dal - 1/2 cup (soaked for 4-5 hours)

Ghee - 1/2 cup

Mawa - 1/2 cup

Water - 1/2 cup

Sugar - 1/4 cup plus 2 tablespoons

Green Cardamom seeds - 6

Saffron - to taste

Nuts - as desired

Roast soaked dal to a deep golden color and grind to a coarse paste.

Roast the coarse dal in ghee on low heat to develop a "sandy" texture, allowing the fat to release.

Combine sugar, water, and aromatics (saffron/cardamom) and add it to the mixture.

Cook down with mawa until it reaches a thick, luscious consistency and ghee leaves the sides.